Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the new potatoes. If they are small, leave them whole, otherwise cut any large ones in half. Scatter the potatoes into a roasting tin. Trim the leaves off the beetroot (see our tip on what to do with the leaves) and rinse well under a cold tap. Slice the beetroot into thin wedges (no need to peel). Pop the beetroot wedges into a second roasting tin and scatter over the thyme sprigs.

Pour 1 tbsp oil over the potatoes and 1 tbsp oil over the beetroot. Season with salt and pepper. Toss to coat the veg evenly, then slide into the oven. Roast for 40-45 mins, turning halfway, till tender.

Meanwhile, peel and thinly slice the red onion and slide it into a large bowl. Peel and grate in the garlic. Add 1 tbsp balsamic vinegar and 1 tsp horseradish mustard. Pour in 1 tsp olive oil add a little salt and pepper. Stir to mix.

Warm a frying pan on a high heat for 2-3 mins till it’s smoking hot. Rub the onglet steaks with a generous pinch of salt and pepper and 1 tsp olive oil. Add the steaks to the pan and fry them for 10-12 mins, turning every couple of mins, till browned on the outside. Add a couple more mins to the cooking time if you prefer your steak cooked to medium. Pop the cooked steaks onto a warm plate, cover with foil and rest for 5 mins.

When the beetroot is cooked, tip it into the bowl with the red onion. Tear in the basil leaves and add the lamb's lettuce. Toss together.

Slice the steaks and serve with the roasted new potatoes and horseradish beetroot on the side.